Easy Pancake Mini Muffins
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These light and fluffy pancake mini muffins are simple and easy to make, and perfect for a quick breakfast!
Who doesn’t love a new quick and easy breakfast recipe? My family tends to get into breakfast ruts where we eat the same easy things over and over, which gets boring fast. It’s fun every once in a while to change things up a bit, and that’s where these pancake mini-muffins come in! They’re tiny little bites of pancake joy. Best of all, they’re easy to make, and they bake all at once. You don’t have to worry about flipping each pancake because they all bake together in a mini muffin tin. Easy peasy!
These mini-muffins are made with ingredients I nearly always have on hand, so they’re easy to bake spur of the moment when I’m scrambling to think of a breakfast the kids will actually eat. They’re light and fluffy on the inside, but crisp around the edges. They are a family favorite, and totally toddler friendly. They’re also easily portable, so you can put them in a container, throw them in your bag, and have an easy toddler snack on the go. (Or maybe it’s just my toddlers who are hungry 24/7?)
I made these pancakes plain, but you can definitely add in whatever pancake toppings you like. Add in mini chocolate chips, sprinkles, mini blueberries, protein powder – the sky is the limit! My kids will pop these in their mouths just as they are, but I like mine on a plate with a little butter and syrup on top. To make them EXTRA delicious, you can try a little homemade buttermilk syrup! They also freeze well, so you can make a big batch and pop some in the freezer to microwave on another day for a quick breakfast. They’re totally delicious!
Pancake Mini Muffins
Print Recipe
Ingredients
- 1 1/2 cup flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs
- 2 tablespoons oil
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350. Spray a mini muffin tin with cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking soda, and salt. In a small bowl or measuring cup, whisk together the buttermilk, eggs, oil, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just combined. A few lumps or dry spots are fine.
- Let the batter rest for five minutes, then scoop the batter by tablespoons into the prepared muffin tin. Bake 15-17 minutes, until lightly browned. Serve warm with syrup or butter and jam.
